We provide a wide range of catering and associated services to clients in all industries. Outsourcing your catering services to us will allow you to focus on your core business while benefiting from our expertise. This will improve your economies of scale, infrastructure and ability to add instant capacity to your organization.
From executive dining to ex...
We are recruiting for a Front of House Manager. The Front of House Manager will be responsible for providing a safe working environment, adhering to Occupational Health and Safety, and Food Safety Environmental procedures, and ensuring they are always understood and practiced by the team.
Minimum Requirements
Tertiary culinary qualification.
Previous 3-5 years supervisory experience advantageous
Excellent food skills required and resale and corporate experience.
Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
Strong admin skills
Ability to build and maintain a motivated team in a dynamic environment
Own transport & a valid driver's license
Duties and Responsibilities
Responsible for supervising all aspects of FOH, clean-up, and general upkeep.
Organising and supervising a food service,
Ensuring opening and closing down procedures are followed correctly
Maintaining good working relationships with team and colleagues as well as customers
To ensure that coffee stations and meeting rooms provisions are planned for in advance with associated staffing scheduled according to demands of business and within agreed manning levels
Management of associated bar stock in terms of ordering and requestioning to ensure customers get the appropriate breadth of offering
Ensure that all team members comply to licensing legislation Organising and supervising a food service
Controlling hygiene, health and safety including security of the kitchen, its surrounds, and customer facing areas.
Controlling of hygiene, health and safety in the kitchen as well as packaging and transportation of meals to other establishments as required
Ensuring that the catering areas cleanliness is followed using cleaning schedules
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